Crêpes with boiling water, easy and quick

Ingredients

• 200 gplain flour
• 2eggs
• 350 mlmilk
• 150 mlboiling water
• ½ tspsalt
• 1 tbspsugar
• 2 tbspoil

Instructions

1. 1

   Combine the eggs

   Crack the eggs into a bowl and add half of the milk, the sugar and the salt. Pour in the remaining milk, then stir, breaking up the egg whites well.

2. 2

   Make the batter

   Sift in the flour and stir thoroughly until the batter is smooth and free of lumps.

3. 3

   Add boiling water

   Pour in all 150 ml of boiling water at once and stir. Add the 2 tablespoons of oil and mix again.

4. 4

   Rest the batter

   Leave the batter to rest for 20 minutes so the flour can absorb the liquid and the mixture can gain consistency.

5. 5

   Heat the pan

   Heat a 20 cm frying pan over medium-high heat. Coat it with a thin layer of oil; the recipe oils the pan only once.

6. 6

   Cook the crêpes

   Add a spoonful of batter to the pan. When the edges have browned, turn the crêpe over. Once the other side is browned too, transfer it to a plate.

7. 7

   Keep them soft

   Cover the cooked crêpe with another plate to keep it warm and soft. Stir the batter before taking each spoonful for the pan.

What are crêpes?

Crêpes are thin pancakes associated with French cooking and are served with sweet or savoury accompaniments. This version uses boiling water as well as milk, eggs and flour, setting it apart from a more familiar basic batter.

The method is straightforward: mix a smooth batter, rest it for 20 minutes, then cook it in a hot pan. The recipe says this quantity makes 22–24 thin crêpes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 222 calories, 7g protein, 30g carbs, 8g fat.

The flour and sugar provide most of the carbohydrates, while the eggs and milk contribute protein. Most of the fat comes from the oil, with some also from the eggs and milk. Pair a serving with fruit or vegetables and a protein-rich filling for a more varied plate.

Why add boiling water?

Boiling water: add all 150 ml at once, as directed, and stir it into the batter. Take care while pouring, since the water is very hot.

Oil: stir the 2 tablespoons into the batter after the water. The method also calls for a thin coating on the pan, applied just once.

Getting a smooth batter

Flour: sift it into the wet ingredients to help avoid lumps, then stir until the mixture looks even.

Eggs: mix thoroughly enough to break up the whites before adding the flour. If lumps remain, keep stirring until the batter is smooth.

Resting and consistency

Rest: leave the batter for 20 minutes before cooking. This gives the flour time to absorb liquid and helps the batter gain consistency.

Stir again: mix the batter before each spoonful goes into the pan, as the method specifies. This helps keep each portion consistent.

Cooking and turning

Heat: use medium-high heat and a 20 cm pan, as in the recipe. The edges browning are the cue to turn each crêpe.

Doneness: brown the second side too, then transfer the crêpe to a plate. The recipe does not give a fixed cooking time, so use the colour cues.

Serving and keeping warm

Cover: place another plate over the cooked crêpes to help keep them warm and soft while you cook the rest.

Serve: these plain crêpes can go with sweet toppings such as fruit or jam, or savoury fillings such as cheese and cooked vegetables.

Recipe notes & tips

• Sift the flour before mixing it into the wet ingredients.
• Stir until the batter is smooth before adding the boiling water.
• Let the batter rest for the full 20 minutes.
• Use a thin coating of oil on the pan, applied once as directed.
• Look for browned edges before turning each crêpe.
• Stir the batter before taking each spoonful for the pan.

Variations

• Fruit topping: serve the crêpes with sliced fresh fruit.
• Jam filling: spread a little jam over a warm crêpe before folding it.
• Cheese filling: add grated cheese while the crêpe is hot so it can soften.
• Savoury vegetables: fill with cooked vegetables for a savoury serving.
• Cinnamon finish: dust a sweet serving with a little ground cinnamon.

Common mistakes to avoid

• Lumpy batter: sift in the flour and stir until the mixture is smooth.
• Skipping the rest: wait 20 minutes before cooking so the flour can absorb the liquid.
• Uneven portions: stir the batter before taking each spoonful.
• Turning too soon: wait until the edges have browned before flipping.
• Overcooking the second side: take the crêpe out once that side has browned too.
• Letting cooked crêpes cool: cover them with another plate as you cook the batch.

How to store

Stack cooled crêpes in an airtight container and refrigerate for up to 2 days. Reheat them gently in a pan or microwave until warm.

Frequently asked questions